Cranberry Crisp


2 cups old-fashioned rolled oats

1/2 cup raw sunflower seeds

1 cup sliced almonds

1/2 cup wheat germ

1/2 cup honey

1/2 cup packed dark brown sugar

2 T unsalted butter

1/2 tsp. kosher salt

6-8 oz. fresh cranberries


Butter a 9×9 inch glass baking dish and set aside. Preheat oven to 350 F. Spread oats, sunflower seeds, almonds, and wheat germ onto a baking dish. Place in the oven and toast for 15 minutes. Stirring occasionally.

While the oat mixture is toasting, combine the honey, brown sugar, butter and salt in a medium saucepan on the stove over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove from the oven and reduce heat to 300 F. Add oat mixture to the saucepan and stir until combined. Add cranberries to the pan and gently stir 2-3 times.

Pour the mixture into the prepared baking dish and press down, evenly distributing the mixture into the dish.

Bake for 25 minutes. All to cool completely before cutting and serving.